Mash Temps/Times

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Kayos

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I am trying to find an article/post or info about what the mash temps and times do for us n00b AG'ers. I have always (twice :D ) mashed at 154 for 60 mins. I batch sparge btw.
 
You're right in the heart of the envelope. Mashing lower will give you less body and more fermentables, mashing higher will give you fuller body with more residual sugars.
 
Your figures are good.

You can go down to 45 minutes or increase if you need to.

Mashing high will increase non fermentables and give a maltier fuller bodied brew.
Mashing low will increase fermentables and give a dry lighter brew.

Keep in mind that modern malts don't need the multistage rests that older malts needed.
 
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